This Easy Mixed Vegetable Curry is perfect as a weeknight dinner or side dish. It comes together with very little effort with ingredients you have on hand. Vegan and Gluten-Free!
Course Main Course, Side Dish
Cuisine Indian, Pakistani
Keyword Easy Mixed Vegetable Curry
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
Servings 4people
Author Izzah
Ingredients
Curry:
3tablespoonsolive oil
1small to medium onionfinely chopped
4clovesgarliccrushed
½inchpiece gingercrushed
1medium tomatochopped
1small green chili pepperchopped
3-4small carrotschopped less than ¼ inch wide (around 1 cup)
1cupfrozen peas
1medium to large potatocubed into 1-inch pieces
1/2tspcumin seeds
1/2tspcoriander powder
1/2tspcumin powder
½teaspoonturmeric powder
¼teaspoonchili powderor more to taste
3/4tspsaltor more to taste
Garnishings:
1tbspdried fenugreek leaves (kasuri methi)crushed
1tbspcilantro leaveschopped, for garnish
Instructions
Heat oil in a non-stick pan over medium heat. Add the onion and sauté until golden brown, about 7-8 minutes. Add the garlic and ginger and sauté until the raw smell disappears, about a minute.
Add the rest of the ingredients listed under curry and sauté for 3-5 minutes.
Lower the heat to a little higher than the lowest setting and cover the pan with the lid. Let the vegetables cook for about 25 minutes or until they are well done. Check once in between and stir to ensure even cooking. Taste and add salt, if needed. If you’re afraid the vegetables will stick to the bottom of the pan, add a splash of water. But the goal is to let the vegetables steam in their own juices.
Garnish with crushed fenugreek leaves and cilantro and mix gently to combine. Serve with any type of bread or rice.